Written By Srimathi Mani on Sunday, March 25, 2012 | 9:56 PM

Spring cleaning has kept me busy and occupied that I took a break from every day blogging. Nothing like a clean surrounding and a sense of knowing where your stuff is. Spring makes us do a lot of things. Cleaning, cooking, eating healthy, picnics, exercising, enjoying the weather and blossoms everywhere. I had not gone out this weekend because of the rains. On the front of making something healthy I made sundal. It is my intention to add some form of beans to the diet for my family and me at least once a week if not more. With that thought I made the black garbanzo bean salad. This salad/sundal is mostly served as prasadham's in temples.

Gadgets:

Pressure Cooker

Bowl

Seasoning Wok

Spatula

Measuring Cups and Spoons

Ingredients:

Black Garbanzo Beans - 1 cup

Dry Red Chillies - 2

Green Chillies - 1

Curry Leaves - a few

Coconut - 1/4 cup

Oil - 2 tsp

Asafoetida Powder - a few shakes

Mustard Seeds - 1 tsp

Salt

Preparation:

1. Soak the black garbanzo beans in water over night or over 8 hours. Pressure cook them with some salt and water to 3 whistles. Allow for the pressure to release and then drain the water.

2. Heat the seasoning wok with some oil. Add asafetida, mustard seeds, curry leaves and chillies. When the mustard starts to pop. Add this seasoning to the beans and give it a good mix.

3. Take some fresh coconut with its shell. Using the knife cut them into think strips and make smaller buts out of them. Add it to the coconut and give it a toss and serve.